Add pork, oil, lemon pepper, and oregano in a zip-lock bag and rub well and place in a refrigerator for 2 hours.

Remove pork from zip-lock bag and make lengthwise cut through the center of the tenderloin.

Spread olive tapenade on half tenderloin and sprinkle with crumbled cheese.

Fold another half of meat over to the original shape of tenderloin.

Tie close pork tenderloin with twine at 2-inch intervals.

Grill pork tenderloin on a hot grill for 20 minutes. Turn tenderloin once during grilling.

Cut into slices and serve.